Yield: 10 Servings
|2 pounds||Chicken -- legs, thighs|
|1 pounds||Pork shoulder -- boneless|
|1 medium||Onion -- Chopped|
|1 \N||Bell pepper -- Chopped|
|¼ cup||Almonds -- Blanched|
|8 ounces||Tomato sauce|
|1 can||Pineapple rings in juice -- oz|
|2 teaspoons||Chili powder|
|2 \N||Sweet potatoes -- 1-inch|
|2 \N||Apples -- Sliced|
|2 \N||Bananas -- Sliced|
|\N \N||Parsley -- fresh, chopped|
*Cut all visible fat from pork; cut into ¾-inch pieces. **Drain pineapple and reserve syrup. Use packed in juice if preferred. 1-Heat oil in dutch oven or heavy pan with lid. Cook chicken over medium heat until brown on all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir onions, green pepper and almonds until onion is tender. Place onion, green pepper, almonds and tomato sauce in blender. Blend until smooth consistency. 2-Drain fat from pan. Mix tomato sauce mixture, reserved pineapple syrup, ½ cup water, chili powder, salt and cinnamon in pan. Add chicken, pork and sweet potatoes which have been cut into 1-inch pieces.
Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are tender; about 55-60 minutes. Add ¼ cup water during cooking if necessary.
3-Cut pineapple slices in half. Add pineapple and sliced apple to chicken mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add bananas. Serve in soup bowls; garnish with chopped parsley if you wish.
Yield: 8-10 servings. From Betty Crocker Cookbook Recipe By : Jo Anne Merrill From: Date: 05/28 File